Australian Gourmet Traveller - (06)June 2019 (1)

GOURMET TRAVELLER 109

1 kgmussels,rinsedincold

water,beardsremoved

80 ml(⅓cup)extra-virgin

oliveoil

2 tbspgrapeseedoil

1 smallwhiteonion,

thinlysliced

1 garlicclove,thinlysliced

1 tspsmokedpaprika

1 serranochillior2 jalapeño

chillies,thinlysliced

1 verysmallhabanerochilli

(optional),seedsremoved,

finelychopped

80 ml(⅓cup)whitevinegar

2 tbspricewinevinegar

1 Steammusselsina steamer

until shells open (2-3 minutes).

MEJILLONESENESCABECHE

Mussels in escabeche

SERVES6-8

“Escabecheis a styleofpicklingthat,inadditiontoseasoning

andenhancingflavour,is a greatwaytoextendtheshelflifeof

whateveryoupickle,”saysOlvera.“Thevastmajorityofescabeche

foundinMexicois jalapeño-heavy,withvaryingamountsofother

vegetablesinit.Here,thesmokedpaprikadoeswondersforthe

mussels,blendingwiththeirnaturalearthiness.Servewithtoast

or tostadas, or use it as part of another dish.”Pictured p106.

Cool,thenremovemussels

fromshells,discardingany

thatdidn’topen.Refrigerate

untilreadytouse.

2 Heatoilsina saucepan

overmedium-highheatuntil

shimmering(1-2minutes).

Addonion,garlic,paprikaand

chillies,andcook,stirring,until

fragrant(1-2minutes).Carefully

addthevinegarsand1 tspsalt.

Returntoa simmer,thenremove

fromheat.Cooltoroom

temperature(about1 hour).

3 Pourcooledescabecheover

musselsandserveimmediately,

orrefrigerateinanairtight

containerforuptoa week.Bring

to room temperature to serve.➤

SALSACONTUÉTANO

Bone-marrow salsa

MAKES 2 CUPS

“InYucatán,thereis anoil-basedhabanerosalsathatis sometimes

calledblackgoldsincethehabanerosandonionsarecharreduntil

darkandthenpuréedwithoil,”saysOlvera.“Thisis a takeonthat

salsa,butinsteadofoil,weusebonemarrowfora richertasteand

texture.Thissalsais spicy,butif youwantit spicier,leavetheseeds

inthehabanero.Enjoyit ona tortilla or on tacos.”Pictured p107.

455 gmbeefmarrowbones,

halvedlengthways

(seenote)

2 cupsthicklyslicedwhite

onion(about2 onions)

5 habanerochillies

(seedsoptional)

1 Preheatovento200°C.

Placebones,onionandchillies

onanoventraylinedwith

bakingpaperandroastuntil

caramelised (about 15 minutes).

2 Scoopthemarrowoutofthe

bonesandintoa blender.Add

charredonion,chilliesand

1 tbspsalt(ortotaste).Blend

untilsmoothandservehotwith

barbacoa(seerecipep111).

Toreheat,warmoverlowheat

ina fryingpanorsaucepan

untilthebone-marrowfat

startstoshimmer.

NoteAskyourbutchertohalve

the marrow bones for you.

ThisextractfromTuCasa
MiCasa:MexicanRecipesfor
theHomeCook,byEnrique
OlverawithLuisArellano,
GonzaloGoûtandDaniela
Soto-Innes(Phaidon,hbk,
$59.95)hasbeenreproduced
with minorGT style changes.